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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegetarian Stew Recipe with Beans and Rice

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This Vegetarian Stew recipe with beans and rice is healthy and hearty. It’s a budget-friendly, family-friendly, plant-based meal that the whole family will enjoy!

vegetarian stew recipe with beans and rice, served on a white plate with chips in the background

This was one of the first recipes I made when I was just starting to learn how to cook.

I remember loving its simplicity and after it was a success, I definitely gained more confidence in the kitchen! Since I first tried this recipe, I have updated it with some modifications that are healthier and even more flavorful than the original.

The things I love about this meal are:

  • It doesn’t take more than 20-30 minutes and that includes cooking time
  • It has tons of anti-oxidant rich veggies and tons of flavor
  • It is a complete protein thanks to the brown rice + beans, so it fills you up for a long time!
vegetarian stew recipe with beans and rice, served on a white plate with a spoon, water and chips in the background

For all of those first-time cooks out there, this is the recipe for you! You really can’t mess it up – I promise 🙂

Oh and it’s family-friendly too. My husband and kids loved it so much they went back for seconds, and then we had it for leftovers the next day as a topping for nachos. Yum!

Tools and Equipment You’ll Need For This Recipe

ingredients for vegetarian stew recipe with beans and rice

How To Make Vegetarian Bean Stew – Step By Step 

Step 1: Cook rice according to package directions, keep warm, set aside. Heat a large saucepan over medium heat. Sauté the bell pepper and red onion in the olive oil, until the onion is cooked (about 5 min). Add tomatoes at the end and cook for an additional minute.

onions and veggies sauteeing in a pot

Step 2: Add black beans, red kidney beans, tomato sauce, salsa; stir to combine.

beans and salsa added to the pot

Step 3: Add remaining ingredients, stir to combine and simmer for at least 10 minutes — note: you can simmer it for longer on low heat, it’ll just bring the flavors together even more!

spices added to vegetarian stew

Step 4: Serve with brown rice and maybe some chips on the side.

vegetarian stew recipe with beans and rice, served on a white plate with a spoon

What makes this Vegetarian Stew Recipe healthy?

  • Plant-Protein: This stew has 17 grams of plant protein per serving. Since this stew pairs rice and beans together it makes for a complete protein source.
  • High in Fiber: Loaded with fiber this stew has 18 grams of fiber. The daily recommended fiber is 25 grams, so you’re nearly hitting your recommended fiber in one serving of this stew.
  • High in Vitamins and Nutrients: With tomatoes, corn, peppers, and onions this stew is loaded with vitamins and nutrients. Tomatoes are high in vitamin C, potassium, folate, and vitamin K. Peppers are high in antioxidants, and vitamin C.

Will kids enjoy this Vegetarian Stew Recipe?

Kids will love this stew. It’s full of kid friendly flavors with the black beans, corn and tomatoes. Use a mild salsa to keep the spices kid friendly. Reduce or exclude the cayenne pepper to reduce the heat. 

spoonful of vegetarian stew recipe with beans and rice

How long does vegetarian stew last?

Store this stew in an air tight container in the refrigerator for 3-5 days. If you’d like to freeze this stew transfer to an air tight container or a freezer bag. This stew will last 2-3 months in the freezer when stored properly.

How do I make my stew thicker?

If you’d like an even thicker stew mix 1 tablespoon of corn starch with 1 tablespoon of water to create a paste. Stir the paste into the stew to thicken the broth. 

What do you serve with this Vegetarian Stew recipe?

  • Serve over brown rice.
  • Add a few tortilla chips for scooping.
  • Pair with a fresh green salad.
  • Add diced avocado or guacamole as a topping
  • Shredded Mexican cheese would work well as a topping
  • Add diced cilantro for a topping
vegetarian stew recipe with beans and rice, served on a white plate with a spoon

Top Tips For Making this Vegetarian Stew Recipe 

  • Use prepared salsa.
  • The longer you simmer the stew, the more flavorful it becomes.
  • Use prepared brown rice to save time.
  • If you don’t have brown rice, you can use any whole grain like: quinoa, millet, farro, barley, or wild rice
  • For some additional fiber, antioxidants and veggies, add 6oz chopped baby spinach to this dish (you can add it at the same step you add the beans.
  • If you’re making this for kids, reduce or omit the cayenne and choose a mild salsa.
  • Feel free to add toppings like: diced avocado or guacamole, Mexican shredded cheese, diced cilantro, crushed tortilla chips, diced tomatoes. 

Check Out These Other Delicious Vegetarian Stews!

vegetarian stew recipe with beans and rice, served on a white plate with a spoon

If you have tried this Vegetarian Bean Stew recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

vegetarian stew recipe with beans and rice, served on a white plate with a spoon
Print Recipe
5 from 4 votes

Vegetarian Stew Recipe with Beans and Rice

This Vegetarian Stew recipe with beans and rice is healthy and hearty. It's a budget-friendly, family-friendly, plant-based meal that the whole family will enjoy!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican, Vegan
Servings: 4 servings
Calories: 342.5kcal
Author: Anjali Shah

Ingredients

  • 1 cup cooked brown rice (or any whole grain like quinoa, millet, etc.)
  • 1 tsp extra virgin olive oil
  • 1 yellow, red, or orange bell pepper diced
  • 1 cup red onion diced
  • 2 roma tomatoes diced
  • 15 oz black beans, rinsed and drained 1 can
  • 15 oz red kidney beans, rinsed and drained 1 can
  • 1 cup frozen corn
  • 8 oz tomato sauce 1 can
  • 1 cup prepared salsa
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper more or less to taste
  • 1/2 teaspoon salt more to taste
  • 1/2 teaspoon taco seasoning more to taste
  • 6 oz baby spinach (optional)

Instructions

  • Cook rice according to package directions, keep warm, set aside
  • Heat a large saucepan over medium heat. Saute the bell pepper and red onion in the olive oil, until the onion is cooked (about 5 min); add tomatoes at the end and cook for 1 min.
  • Add black beans, red kidney beans, tomato sauce, salsa, corn; stir to combine thoroughly. (If using baby spinach, add it here). Add remaining ingredients (all spices); stir to combine; simmer for 10 minutes (or as long as you like – the longer it simmers, the longer the flavors have to blend together).
  • Serve with brown rice and maybe some chips on the side.

Notes

Top Tips For Making this Vegetarian Stew Recipe 
  • Use prepared salsa.
  • The longer you simmer the stew, the more flavorful it becomes.
  • Use prepared brown rice to save time.
  • If you don’t have brown rice, you can use any whole grain like: quinoa, millet, farro, barley, or wild rice
  • For some additional fiber, antioxidants and veggies, add 6oz chopped baby spinach to this dish (you can add it at the same step you add the beans.
  • If you’re making this for kids, reduce or omit the cayenne and choose a mild salsa.
  • Feel free to add toppings like: diced avocado or guacamole, Mexican shredded cheese, diced cilantro, crushed tortilla chips, diced tomatoes. 
Adapted from FoodNetwork

Nutrition

Calories: 342.5kcal | Carbohydrates: 65.4g | Protein: 17.2g | Fat: 3.4g | Saturated Fat: 0.6g | Sodium: 1285mg | Potassium: 1194mg | Fiber: 18.2g | Sugar: 9.9g

Posted In…

Mexican Recipes ·

Mexican flavors are perfect for easy one-pot, kid-friendly dishes like my cheesy quinoa and black bean casserole. With smart swaps, you can create a healthy version of a Mexican favorite: “guacamole” with about half the calories and 3x the protein!

Like Chipotle? You’ll love my ultimate sofritas and burrito bowls! These recipes are so easy to remix to add your own style (or use up some leftovers).

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